A slice of canned pineapple makes its way through the hustle of ingredients and can ennoble a simple dessert to a graceful one. Whether it is a bowl of whipped cream or a luscious fruit mousse, simple addition of a slice of canned pineapple will elevate the dessert for you. The cakes and elaborated desserts are often crowned with the canned pineapple.
For me, I love eating it directly from the jar. Have you given a thought to spiced pineapple served on a skewer with cheese? Salads, pizza and taco are few examples where the canned pineapple addition is unacknowledged, but it quietly adds a lot of depth and balance to the dish.
We end up buying canned pineapple, but have you thought of making it at home? You can make abundant of pineapple with just a few ingredients from your home kitchen. The recipe is easy, but there is a process required if you want to preserve pineapple. I am taking you through the whole process, giving answers to all the queries that will pop in your head when making canned pineapple at home.
Devouring Pineapple holds a significant memorable joy for me. Pineapple cooked in sweet sugar syrup is one of my father’s speciality. And I have seen him cook the rings of pineapple in a huge cooking pot. It was indeed a subject of interest and greed for me, to be the first one to taste, that kept me glued to the kitchen. Overnight chilling of cooked pineapple was mandatory before we could get our forks into that gravitational sugary heaven.
The special touch was to add rock salt into the cooked pineapple before eating. I have quenched into that sugary syrupy pineapple pieces so many times as a child.
Though we made pineapple many times at home, we never had preserved it. It’s now that I attempt such tasks of canning and preserving foods. From making marmalades to jams, dips and dehydrated fruits, I have been effortfully getting involved in learning the core techniques.
To begin, you will require sliced pineapple. You can either buy the sliced pineapple or tell the vendor to slice it for you. Or cut it at home,
Here is how to: cut off the top and bottom of the pineapple. Stand the pineapple up and, holding the knife parallel to the pineapple, shave off the outer skin. Then cut off the skins and any tough, knobby bits until you’re left with nice, clean pineapple flesh. If you are canning pineapple rounds, slice the rings and use a pineapple corer or use a small round cookie cutter to cut out the core from each piece.
To cut the pineapple into chunks – Halve pineapple lengthwise, then cut each piece in half again. Slice off the tough core from each piece. Then slice the flesh that’s leftover into chunks.
Sterilisation of jars is a must step when canning foods. Submersing glass jars in boiling water is the standard method for sterilisation. Ash & Roh Mason Jars with Silver Lids for Jam, Honey, Wedding Favors, Shower Favors, Baby Foods, Canning, Spices, Half Pint (6)
Here is how to: Place the empty jars right-side-up in the boiling water canner or large pot. Completely cover the jars with hot (but not boiling) water—the water should be one inch above the top of the jars. Bring the water to a boil over high heat.
Once the water reaches a full rolling boil, for at least 10 minutes. Turn off the heat. If you are not quite ready to begin the canning recipe, you can leave them in the hot water for up to one hour. Remove the jars using jar lifters or tongs, drain well, and set aside to dry on a clean surface.
I have seen people doing a raw pineapple canning. And it works fine. An easy and quick process, where they put the pineapple chunks directly into the jars with boiling syrup. The only downside of this process is that pineapple discolours after a while. The reason is that the natural structure of pineapple allows a lot of air pockets, that stays inside the canned jars. Which results in discoloured pineapple chunks after a few months of canning.
Hot packing is supposed to yield a better result for pineapple. If you’re hot packing, simmer the pineapple in your canning liquid of choice (water, juice or syrup) for 10 minutes before packing into jars. This drives off the extra air in the pineapple and ensures a better-finished product.
The choices: You can just simply pack the pineapple into the water, but a lot of the pineapple flavour to leach out into the water, and the end result is not that delicious. Juice, such as pineapple juice, apple juice or grape juice also work. I avoid using too much sugar and concentrated syrups because pineapple is sweet enough. Canning it in syrup makes it over the top sweet, and we lose the taste of pineapple.
Here is how I do: In a large, stainless steel pot, combine one cup of sugar with 5 cups of water and bring to a boil, stirring frequently until the sugar dissolves. I prefer boiling the pineapple cores in water along with sugar, which was extracted the pineapple during the cutting process. Simmer the chopped pineapple cores in water for about 10 minutes, and then strain out the cores. Turn heat down to medium-low and add pineapple chunks to the syrup. Heat thoroughly.
Use a slotted spoon to pack hot pineapple into sterilised jars leaving a ½ inch of headspace. Then ladle hot syrup over pineapple leaving ½ inch headspace in each jar.
Remove any air bubbles by running a butter knife along the inside “edge” of the jar. Adjust headspace if needed, then wipe rim, place lids on top and screw bands on.
Place jars in the canner/ the big water bath again, so they’re completely submerged in water and bring to a boil for about 15 minutes. Then, remove from water and allow to cool completely before storing.
6 large pineapples peeled, cored & cut into chunks
1 cup of sugar
5 cups of water
In a large, stainless steel pot, combine 1 cup sugar with 5 cups water. Bring to a boil and stir constantly until dissolved. Reduce heat to medium-low.
Add pineapple chunks to syrup. Heat thoroughly for 10 minutes.
Use a slotted spoon to pack hot pineapple chunks into jars, leaving a ½ inch headspace. Then ladle hot syrup into jars, covering pineapple chunks, leaving ½ inch headspace.
Remove any air bubbles by running a butter knife along the inside of the jar. Adjust headspace if necessary. Wipe rim, place lids on top, screw bands on and place in the canner, ensuring that jars are completely submerged in water.
Bring water to a boil and process pint jars for 15 minutes or quart jars for 20 minutes. Once the time is up, turn the heat off, remove canner lid, let sit for 5 minutes and then remove and let cool completely before storing in a cool, dark place.